Photos by: Johnny Autry; Food styling: Charlotte Autry En español Hailing from Ecuador — where seafood from the Pacific is plentiful and beloved — chef Byron Peñafiel, of HOWM Cocina & Cocktails in New York City, is our go-to expert on how to make restaurant-quality fish dinners at home. […]
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Hailing from Ecuador — where seafood from the Pacific is plentiful and beloved — chef Byron Peñafiel, of HOWM Cocina & Cocktails in New York City, is our go-to expert on how to make restaurant-quality fish dinners at home. Pro tip: To start, always pat fillets dry, to ensure that seasoning sticks and to avoid splattering when pan-searing or -frying.
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Choose: Boneless, skin-on fillets. Cook the same day.
Season: Old Bay seasoning.
Cook: Panfry until crispy.
Serve: With pickled vegetables; a salad of chopped avocado, tomatoes, lime juice, red onion and cilantro; and chimichurri sauce.
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Choose: Opaque, firm, boneless, skinless fillets, with a fresh smell. Cook within 48 hours.
Season: Salt
Cook: Pan-sear. Baste with butter until slightly flaky.
Serve: Over basmati rice cooked with minced garlic and ginger; topped with chives.
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Choose: Wild-caught, pink, skin-on fillets. Cook within 36 hours.
Season: Olive oil, salt and pepper.
Cook: Pan-sear to medium doneness.
Serve: With capers, olives, tomatoes and olive oil. Garnish with fresh chopped herbs.
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Choose: Boneless, skinless fillets with a saltwater smell. Cook the same day.
Season: Cajun-seasoning blend.
Cook: Pan-sear.
Serve: Atop a substantial salad such as the one shown above, with lemon vinaigrette.
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Choose: Firm, skinless fillets. Cook the same day.
Season: Salt and white pepper.
Cook: Poach (with tomato and onion) until flaky, in lime juice, lemon juice, olive oil and fish stock.
Serve: Garnish with lime zest and olive oil
